White Pepper Pork Belly Chicken Soup

Name: White Pepper Pork Belly Chicken Soup
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 541g Three Yellow Chicken; 184g Pork belly; 1g White pepper; 12g salt; 10g corn starch; 35g Rice wine; 1200ml Shimizu; 2g cooking salt; 1g Chives

by Late spring and early summer_Smile_waiting for the flowers to bloom_

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

My mother cooks very delicious dishes. She also specializes in soup. I like her peppery pork belly soup best. Pork belly is not really a pig's belly, but a pig's stomach.

This is a soup with my mother's heart. My mother said that my stomach was not very good when I was a child. In their eyes, they hoped to fill the shape with shape. In fact, there is no scientific evidence to prove its effect, but I like to drink it. The soup made from clean pork belly is delicious.

The processing of pork belly is time-consuming and laborious. Few people are willing to toss on their own. I am also a lazy person, but I am not with my parents and I have to rely on myself to drink it~

The pork belly is rubbed with salt, cornstarch, rice wine, and thoroughly cleaned, and then boiled in a pot under cold water for a while, cut into pieces, high pressure for 20 minutes, and finally boiled with the chicken pieces for half an hour, and seasoned, if it is an old hen Soup, the time needs to be extended as appropriate.

Ingredients

White Pepper Pork Belly Chicken Soup

1. The ingredients are prepared and weighed; the pork belly is processed first, and the fat on the pork belly is carefully cut off with kitchen scissors and rinsed.

White Pepper Pork Belly Chicken Soup recipe

2. Cut from the curved side of the pork belly, turn the inside out, and rinse repeatedly with running water.

3. Add 12 grams of edible salt and sprinkle on the mucus side.

4. Carefully and repeatedly scrub the mucus side, turn the side over and continue scrubbing.

5. Carefully rinse both sides of the pork belly with clean water.

6. Pour 10 grams of cornstarch in one go, and do the same as above. Take more time to scrub the mucus side, then wash the outside, then rinse with water.

7. Pour 35 grams of rice wine and soak it for a while. In the same way as above, take more time to scrub the mucus side, then wash the outside, and then rinse with water.

8. Add half a pot of water to a deep pot, add the whole pork belly, and bring to a boil over medium-high heat.

9. Cook until the pork belly is partially rolled up, remove it and rinse with clean water.

10. Cut or cut into 2 parts, put in a pressure cooker, add a small pot of clean water, high pressure for 20 minutes, cook, remove the water.

11. Treat the three-yellow chicken, pour clean water into the basin, put the three-yellow chicken into the basin, carefully clean up the contents of the chicken skin, remove all the skin and under the skin of the chicken neck, discard the chicken head and butt, and remove the chicken toes. The belly of the chicken is cut open, and the inside is cleaned. The internal organs are also carefully cleaned and cut into pieces.

12. Cut the processed three-yellow chicken in half, take 541 grams of chopped large pieces to make pork belly chicken soup, and save the rest for other uses.

13. Take 184 grams of the processed pork belly and cut it into strips with kitchen scissors.

14. Boil the processed chicken nuggets for a short while, remove and rinse.

15. Put the processed chicken nuggets and pork belly into a pot, pour 1200 ml of water, and bring to a boil over medium-high heat.

16. Wash the white pepper, crush half of it, and half retain the whole particles. Wash the chives with kitchen scissors or cut them into chopped green onions.

17. After the water boils, use a colander to remove the blood foam, add white pepper, cover, and cook for 25-30 minutes.

18. After cooking, open the lid and add salt and chopped green onion.

Tips:
1. The ceramic glass pot I use can be boiled on a medium or small fire. Other pots can be cooked according to the actual situation. After the pork belly is pressurized, it can be checked with chopsticks.

2. The pork belly should be handled carefully and scrubbed repeatedly. The complete steps can be repeated 2 or 3 times.

3. The three-yellow chicken used is relatively tender and does not need to be cooked for a long time. If you use an old hen that is resistant to cooking, please extend the time as appropriate.

4. Buy fresh pork belly in the market. If you don't have it freshly preserved, it is recommended to buy it early in the morning, go home and process it in time, and pack it and freeze it.

5. Seasoning can be increased or decreased according to personal preference. I personally like the white pepper pork belly chicken soup with a little salty taste.